How to make the noodles of the vegetable dumplings soft, whether the dumplings are hot or yellow

The selection of raw materials is particular: you need to use a relatively coarse cornmeal, add a pinch of baking soda, so that it can be soft and delicious, and the noodles are too thin and easy to harden, 2

I add some soy milk residue to the cornmeal, and I can also add some soybean flour. Some friends add white flour to the cornmeal in order to make it easier to operate, which is seriously despised by the teacher because the taste has completely changed.

When adding water, it should be added gradually, the dough should be soft and not thin, and the dough should be easy to operate.

Key tip: Cornmeal should be adjusted with water in advance, simmered for a long time, the particles are easy to operate, and the taste is soft.

Prepare the filling while waiting for the dough, it is best not to use pure lean meat filling, it is delicious to have fat and lean. Mix the minced meat with minced green onion and ginger, light soy sauce, sesame oil and white pepper to taste.

The classic dumplings are made of wild vegetables, but we don't have them, so let's use fennel, wash and control the water.

Finely chop the fennel and stir into the minced meat. When the vegetable filling is stirred, add salt, it seems that the dough is less and the filling is more, and you should try to fill the filling with a large filling. Tips: Prepare a bowl of water at hand, and dip the bag with your hands to make it non-sticky and refreshing.

Cornmeal has no gluten, and it takes patience to make it thin and filling: grab a ball of cornmeal with your left hand, flatten it with your right hand, and place a spoonful of the filling on the surface of the dough.

Support the dough with both hands, press the filling with both thumbs, and gently knead the dough with the remaining four fingers upwards. If you look closely, the dough is already a little wrapped.

Gentle techniques can ensure that the dough is thin and not broken. Alternately rub your hands upwards.

Note: Closing is the key, the thickness of the dough is easy to appear pimples, too thin is easy to leak the filling. After sealing, knead it into a circle with both hands. Seamless can not collapse or crack.

400g of flour made 7 dumplings and 1 nest, and the filling was not enough, so I had to make a jujube nest. Put the dumplings in a pot on high heat and steam for 30 minutes.

Steamed dumplings should be taut and non-sticky. Open it while it's hot, you can see that there is a lot of filling and the dough is thin enough.

The fly in the ointment: not soft enough.

Water needs to be heated to be soft.

Dough dumplings are made with leaven.

The selection of raw materials is particular about using relatively coarse cornmeal and adding a pinch of baking soda.

In order to be soft and delicious, the noodles are too fine and easy to harden, add some soybean milk residues to the cornmeal, and you can also add some soybean flour.

Some friends add white flour to the cornmeal in order to make it easier to operate, which is seriously despised by the teacher.

The origin of the gnocchi.

You can't make a dough without noodle soup, let alone make it into a pie shape. With hot noodles.

The naan that came out of the test is not only not fragrant, but also hard and dry, and it is not soft when soaked in tea because it does not absorb water. Only the Hotan area is finely ground and is accustomed to using cold water to mix the noodles.

Sometimes it is mixed with onion strips, pumpkin strips, diced fatty mutton, etc., which has the natural aroma of cornmeal, and constitutes a delicacy that cannot be tasted in other parts of Xinjiang. If you eat walnuts on the hot side of the oven, the taste is even better. For more than 20 years, this kind of naan has also entered the market.

Cornmeal and wheat flour.

In a 10:1 ratio, add eggs, add salt and add baking powder.

Add water to synthesize the state between the thick batter and the soft dough, and hold a handful of dough with your hands so that it can be closed and not loose, and it's OK. The wintering moss I prepared here, washed, scalded, soaked in cold water, added diced meat, added spring leeks, added oil, added soy sauce, added salt, and added chicken essence.

and stuffed into buns.

Use your hands to form the stuffing of the buns into suitable dumplings and set aside. Take a piece of cornmeal, the dough is good, press flat in the palm, the middle should be thicker than the edge, put the vegetable ball in the middle, use the thumb and index finger to close the mouth, this action should be slow and slow. In a pot under cold water, the pot boils for 20 minutes, after turning off the heat, stop for 5 minutes and boil.

Ingredient breakdown. Ingredients.

Rice noodles to taste. Appropriate amount of millet noodles.

Flour to taste. Accessories.

Snake beans to taste. Meat to taste.

Appropriate amount of green onion and ginger. Ingredient.

Baking soda to taste.

Sugar to taste. Salt to taste.

Soy sauce to taste. Salty and umami taste.

Steaming process. One hour is time-consuming.

Normal difficulty. Steps to prepare the gnocchi.

Cornmeal, millet flour, flour with baking soda, sugar and dough.

Chop the meat into a filling and add salt, green onion and ginger, and soy sauce to adjust the filling.

Snake beans are shredded and chopped.

Snake beans, minced meat, chicken essence, sesame oil and stir well.

The dough is packed into a cake and filled.

Lump into smooth balls.

Steam for 20 minutes.

Look at the finished product--- it's ready to eat.

Ingredients: cornmeal, white flour.

Excipients: shrimp skin, pork, cabbage, fungus, eggs, green onions, ginger seasoning: salt, broth essence, cooking wine, sesame oil.

Cooking method: 1. Take a utensil, put in the same amount of cornmeal and white flour, mix the yeast with warm water and pour it into the noodles, and put it into a dough for a while;

2. Blanch and chop the cabbage, soak the shrimp skin, mince the fungus, fry the eggs, stir-fry the pork with green onion and ginger, put the above raw materials into a bowl, add salt, broth essence and sesame oil and stir evenly;

3. Take out the mixed noodles, wrap them in the stuffing to make vegetable dumplings, and steam them for 10 minutes after the water is boiled.

Features: Salty, fragrant and palatable, rich in nutrition.

The delicious recipe for the dumplings is as follows:Tools Ingredients: 400 grams of cornmeal, 100 grams of medium flour, 400 grams of warm water, 5 grams of yeast, half a carrot, 3 eggs, 1 handful of vermicelli, 1 handful of spinach, 1 handful of shrimp skin, olive oil, salt, 1 spoon of oyster sauce, 1 spoon of light soy sauce.

1. Cornmeal, medium-strength flour, yeast, stir with water, knead the coarse and coarse ants into a smooth dough and ferment for 2 hours. The amount of water can be adjusted by yourself, and the dough can be moderately soft and hard.

2. Blanch the spinach, cool it, squeeze out the water, chop it and set aside.

3. Soak the vermicelli in boiling water, remove the cold water, chop and set aside.

4. Cut the carrots into shreds and then diced for later use.

5. Scrambled eggs for later use.

6. Put the ingredients together, add shrimp skin, salt, light soy sauce, oyster sauce and olive oil and stir well.

7. Take out the dough and roll it into long strips.

8. Cut into agents.

9. Take one and pat it flat with both hands, so that your hands can be stained with less water and prevent sticking.

10. Put in the filling, wrap it, and bury it in the drawer.

11. Wrap them all, cover and let rise for 20 minutes, wait for 20 minutes to steam, turn off the heat for 3 minutes, and then take it out.

Materials. Ingredients: a bowl of cornmeal, a bowl of water, 200 grams of small vegetables, 100 grams of meat puree, 1 egg.

Excipients: a pinch of salt, a pinch of sesame oil.

1. Blanch the vegetables sold by Xiaoqingxing, take them out and drain them for later use!

2. Chop the dried vegetables and mix evenly, add meat puree, eggs, salt and sesame oil.

3. Prepare water and cornmeal!

4. Shape the minced meat into a circle!

5. Wrap a layer of cornmeal in a bowl first.

6. Pour water in a bowl of water.

7. Put it in the cornmeal again and wrap the flour! This can be repeated 3 to 4 times!

8. Put it in a steamer (box) and steam it in boiling water for about 20 minutes before eating!

9. Complete the finished product.

Method: 1Put cornmeal, bean flour, and millet flour in a container, put an appropriate amount of soda, add about 30 warm water, and stir while pouring water.

2.Set aside the dough evenly and cover it with a damp cloth to prevent the dough from drying out. This process wakes up the noodles and takes about 30 minutes.

3.While resting, mix the green onion, ginger, sesame oil, monosodium glutamate and soy sauce with the meat evenly, and marinate for 10 to 15 minutes. Then, chop the soaked snow mushrooms into minced pieces, knead the dough with your hands, and squeeze out the water inside, but don't squeeze it too dry, otherwise the taste will not be good.

Then toss with the minced meat.

4.After the dough wakes up, grab a handful and put it in your hand, rub it round and pat it with both hands, and the dough will be spread in the hearts of your hands; After putting the stuffing inside, press the dough upwards while turning the dough, and press the filling in with the thumbs of both hands at the same time, so that the dough is pushed evenly and the thickness is the same. If you don't put enough water in the dough, it may not be easy to close.

5.Knead it into a dough and put it in the pot, and the drawer cloth is pressed together in the middle to facilitate the heating of the vegetable dumplings, and steam for 30 minutes.

First of all, remove the yellow leaves of the wild vegetables, clean them, and put them in a drain plate for later use. Put the cleaned wild vegetables in a pot and blanch them with boiling water. Chop the blanched wild herbs on a cutting board, stir with flour, add 5 grams of salt and 5 grams of five-spice powder.

Then add an appropriate amount of water to the mixed gnocchi, form a green vegetable ball with your hands, and place it in the steamer. Boil the water over a high fire and steam it for 30 minutes, and the gnocchi will be steamed. Then take it out and put it on a plate and serve.

Wild herbs are actually a very broad concept, and common wild herbs include purslane, camellia, dandelion, amaranth, bitter herbs, celery, mint, elm, plantain, yinchen, etc. Different wild vegetables have different effects and ways to eat them.

The dumplings are not coarse and have no raw noodle taste, as long as these 2 points are done.

It is the best to eat the shepherd's cabbage. The dried beans are also good.

Reconcile the cornmeal two hours in advance. As long as you can form a group. Be sure to make cornmeal a little rougher. It's too thin to eat. Add some baking soda to the cornmeal. In this way, the beneficial components of corn can be fully brought into play, and a lot of nutrients can come out, with warm water and noodles.

Then make the minced meat. Because it's a shepherd's cabbage. Therefore, if there is too little fat and it is too dry, it is not delicious, first use ginger, garlic, monosodium glutamate, cooking wine, pepper, salt, chicken essence, sesame oil, and chop the wild vegetables.

Put it in the minced meat of the micro number. It would be better if you put a little leek in the leek eater. Hehe, the salt of the vegetable dumplings must be a little more.

If the dumplings are not salty, they will not be delicious.

Pick up a piece of cornmeal that has woken up. Knead them all on your hands, then form a small cake. Grab a handful of the finished trap and put it on it. Little by little, the two hands slowly tightened. Hehe.

If you want to eat a big trap, you can trap it in many ways and make less dough. If you want to eat about it. Just two-thirds of the way down. Hehe.

The greens are boiled and shredded, stirred with shredded potatoes and kelp starch, and steamed in a pot wrapped in several layers of corn flour.

The vegetable dumplings in our hometown are made in the same way: corn and wheat flour are fermented in a ratio of 1:1, then an appropriate amount of soda ash and noodles are added for later use. Chop other vegetables such as Chinese cabbage or fennel and adjust the filling.

Put a small piece of noodles in your hand and knead it into a nest, then fill the hole in the nest and then knead it to make a steamed bun. This is the chogdangzi. Put the prepared dumplings into the cage drawer and steam for 20 minutes.

A pot of fragrant vegetable dumplings was served.

Chop the dish you want to eat into a filling, then add the seasoning and marinate it slightly.

Then add the millet noodles and mix thoroughly.

Then make dumplings.

You can eat steamed or fried if you want.